I am enjoying a summery book named The Cottage at Glass Beach by a local Seattle author, Heather Barbieri. I discovered the book on a fun little book and food website called Books and Bites. I’ve been choosing a lot of my recent book selections from the recommendations on that site. Not only do I get many good book suggestions from other authors I enjoy, but I also get a recipe that fits the theme of every book. So fun!
I tried the rhubarb muffins that the website pairs with The Cottage at Glass Beach. The author shared her own recipe for her delicious muffins. I put my own spin on them by using whole-wheat pastry flour instead of all-purpose flour and sprinkling simple cinnamon sugar on the top without the butter. They are so good for breakfast, or for a little mid day snack (while taking an afternoon break to read, of course! ;-))
1 1/4 cups firmly packed brown sugar
1/2 cup light olive oil
2 teaspoon vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
2 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
Combine the brown sugar, oil, egg, vanilla and buttermilk in a mixer bowl, and beat until well incorporated. Stir in the rhubarb by hand. In a separate bowl, combine the flour, baking soda, baking powder and salt. Stir into the rhubarb mixture until just blended.
Spoon the batter into a muffin tin filled with paper linings, about 2/3 full.
For the topping, combine the granulated sugar and cinnamon, and sprinkle evenly over the muffins.
Bake at 400 degrees for 20-25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.